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Wednesday, December 2, 2009

Lamb Shanks with Black Cherry Wine Sauce - Outdoor Wednesday

From the kitchen at One Perfect Bite...We had such a lovely meal last evening. The folks at Lava Lake Ranch, artisanal producers of certified grass fed organic lamb, sent us a sampler of their products that included some wonderful lamb shanks. We share with them a belief that what we eat, and how it's prepared, really matters. Their flocks are raised sustainably and humanely. The lambs never see a feed lot and all profits from their sale help fund land and habitat conservation in south-central Idaho. If you have time, and would like to learn more about this operation, I heartily recommend a quick trip to the Picasa Web Lava Lake Photo Album. It's an amazing collection of photographs that document a fascinating operation.

I wanted to do something really special with the lamb shanks. Such gorgeous meat deserved better than drowning in a stew pot. I pulled out a good Shiraz, my best balsamic vinegar and some dried, locally grown, cherries to make an extremely flavorful base for braising the lamb shanks. Mercy, they were good! If ever you've seen cooked lamb shanks, you understand why the French call them "lamb mice" or souris d'agneau. If you can conjure a plump mouse (the meat) with a protruding tail (the shank bone) you'll get the picture. What a lot of people don't realize is how incredibly tender these shanks can be when they're not cooked to death. Caprial Pence was the inspiration for this preparation. She builds layers of flavor into her braises. This one begins with a base of slow-roasted vegetables in which the meat is slowly browned. The pan is then deglazed with a good red wine before the final components of the braising liquid are added. This is some of the best peasant food I've ever had. The only thing I don't like about this preparation is its finished color. The balsamic vinegar makes it almost black. Because I finish most of my sauces with arrowroot or cornstarch, the depth of color is even more pronounced. Perhaps next time, I'll use a sherry wine vinegar and see what happens. Here's the recipe. It comes to you with a very hearty bon appetit.

I will be storing this recipe away for the upcoming year. We seem to have no trouble selling our lambs, and never have any left for ourselves. I am told our breed of lamb / sheep is a lot less fatty and very desired by the "ethnic market" , especially Jewish / Muslim because they are more typical of lamb and mutton they obtain in their home lands.

We and some of our friends do appreciate lamb and this year I will be raising at least one for us. Thank-you for this post high-lighting American Lamb...we in our country need to promote our OWN shepherds and sheep raising operations, our government does not sanction them or protect them as well as they should and most sheep raisers do so at a near loss, and imported sheep products are what most Americans have available to them not even realizing how much good quality lamb and mutton is so easily obtained near-by.

Absolutely love lamb! This must be outstanding. Interestingly, my nephew used to live next door to Caprial Pence and his son would eat lunch with her son a lot, over at Caprial's house. Wouldn't that be fun!!

Great sample item and of course wonderful recipe. Lamb is my favorite but nobody at my house will eat it so I wait until I go out. I really would love to try this recipe. The flavors sound incredible!! Thanks Mary.

Why do fields of sheep always look so peaceful? Are we conditioned to think of them as something to help us fall asleep? I like the sounds of this recipe. Is Caprial the same woman who had the cooking show "Cooking with Caprial" several years ago? We don't get her shows here any more.

Hi Mary, I'm wondering what can be substituted for the beef broth and chicken broth as we don't get it here in cans or boxes like America. Please help me out as I really would love to try the recipe. It looks gorgeous!!! Thanks!

HI Mary!What beautiful photos. And what a most elegant meal with interesting combinations! I am off to check ou tthe website, it soulds most interesting!I appreciate you dropping by Bloggeritaville. Leigh BratinaTales from Bloggeritavillewww.lbratina.blogspot.com

I just had grilled lamb loin chops at a restaurant. It was ok, just a little dry, and now this seems like a perfect recipe to make some myself. I like the idea that lamb isn't just reduced to being cooked in a stew.

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